100g salt cod
10g garlic, fried
100ml olive oil
100g Panko breadcrumbs
1 egg, beaten
Salt and white pepper, to taste
1. Wash the cod to remove the salt, then cook it in a large pot of water with the potatoes.
2. Remove from the heat, drain and mash the potatoes, and flake the cod.
3. Mix together well, season with salt, pepper, a splash of olive oil, fried garlic, chopped parsley and egg.
4. Form the croquettes by passing them between 2 tablespoons to create a quenelle. Dip in the egg then in the breadcrumbs to coat evenly. Fry in olive oil until golden brown. Serve with the coconut and coriander sauce.
Coconut and Coriander Sauce
100ml coconut milk
50ml lemon juice
10g chopped coriander
Tabasco, to taste
Salt, to taste
Heat the coconut milk with the coriander and reduce for about 20 minutes on a low heat. Add salt, lemon juice and Tabasco to taste.